Hot Eats and Cool Reads: Easy Rhubarb Custard Pie Recipe

May 28, 2015

Easy Rhubarb Custard Pie Recipe

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Easy and classic pie recipe to use all that springtime rhubarb!


Easy and classic pie recipe to use all that springtime rhubarb! Easy Rhubarb Custard Pie from Hot Eats and Cool Reads


Rhubarb season is on and popping! I warned you when I posted the Rhubarb Coffee Cake, there was more to come! Well, this Easy Rhubarb Custard Pie is just as good, if not better than the coffee cake! Two amazing desserts in a couple weeks is very rare here at Hot Eats and Cool Reads! Most of you already know that dinner... is where it's at around here! I just can't resist any rhubarb desserts and of course I have to share them with all of you!


This recipe really can't get any easier. Use pre-made pie crust from the freezer section if you're not a baker or pastry maker like me, cut up the rhubarb, pour in the tapioca and whisk together the remaining ingredients! Bake and viola.... a delicious pie! I ended up making two pies since we have TONS of rhubarb and gave one to my Dad at work. The best thing about rhubarb around here? It's free! Mostly everyone has it growing in their backyard and if you don't, you know someone who does! I made sure to plant some last summer after we moved in our house!

Have you tried rhubarb before? Love it or leave it?

Easy Rhubarb Custard Pie
by Sheena

Ingredients (1- 9" pie)
  • 1- 9 inch frozen pie crust
  • 2 teaspoons small pearl tapioca
  • 3 cups rhubarb, sliced
  • 3 eggs
  • 1 1/3 cups sugar
  • pinch of salt
Instructions
Preheat oven to 350 degrees.
Pour tapioca into the bottom of the pie crust. Pour sliced rhubarb over tapioca.
Beat together the eggs, sugar and salt until combined. Pour over rhubarb and tapioca, using spatula to spread evenly.
Bake for 50 minutes to 1 hour, until set. Cool and refrigerate leftovers.
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Easy and classic pie recipe to use all that springtime rhubarb! Easy Rhubarb Custard Pie from Hot Eats and Cool Reads

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Other rhubarb recipes you may like: Cinnamon and Sugar Topped Rhubarb Muffins


Strawberry Rhubarb Pudding Dessert


Rhubarb and Peach Lemonade


Rhubarb Cream Cake




Easy and classic pie recipe to use all that springtime rhubarb! Easy Rhubarb Custard Pie from Hot Eats and Cool Reads

This recipe is shared at: Love Bakes Good Cakes, A Dish of Daily Life, The Better Baker

8 comments:

  1. My grandma always grew a huge rhubarb patch so the taste always reminds me of her! I love it, and this looks amazing!

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    Replies
    1. Thanks, Krista!! It reminds me alot of my grandma too!! Thanks for stopping by!

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  2. Will instant tapioca work for this? If so, I can totally make this tomorrow without going to the store.

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    Replies
    1. I used small pearl tapioca, so I think the instant should work! It should thicken the Pie either way!

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  3. Your desserts always make me hungry! It looks delicious! =)

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  4. Oh my! Everything looks wonderful...I recently made a rhubarb cream pie too - so easy and so delicious! Thanks for sharing with us at Weekend Potluck.

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  5. This pie is calling my name. Rhubarb is not used enough. Also love that you used tapioca to thicken it. It works fantastically.

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  6. I love all things rhubarb! This pie looks spectacular!

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